Junior Assessment Program

Junior Assessment Program

Teacher Name: / Student Name:
Faculty: Home Economics / Subject: Food Technology / Topic: Food Preservation
Topic: Food Preservation methods
Task Description:
You have a stall at the Orange field days for your company to promote your latest preservation technology. You need to create a persuasive pamphlet that will convince food production companies to use your preservation method.
You will be given a preservation method you need to research.
Ø  Dehydration, Canning, Refrigeration, Freezing, UHT, Concentration, Freeze-Drying, Pickling, Curing, Sterilisation, Pasteurisation
You need to present your information in a well-designed pamphlet using publisher
Outcomes to be assessed:
·  Applies appropriate methods of food processing preparation and storage
·  Accounts for changes to the properties of food which occur during food processing, preparation and storage
Weighting: 20% / Due Date:
Marking Guideline / Marks
Explain how your preservation method works. / /7
How does this method affect the quality of the food? / /6
Name 6 foods which are suitable to being preserved this way. / /6
Explain why each of the foods you have named is suitable for being preserved this way. / /12
Include a picture for each food you have selected. / /6
Title page with name of the preservation method and a company logo / /5
Logical layout and correct format / /2
Appealing presentation / /3
Bibliography / /3
Total / /50
Penalties:
You will lose 10% for everyday that the assignment is late for 5 DAYS. After this you will receive ZERO.
If you plagiarise any of your answers you will lose marks.
Please note: Plagiarism is when you use other peoples work without acknowledgment. This will incur serious penalties.
References: All resources including internet sites must be referenced correctly, PTO.
Marking Criteria
41 - 50 / ·  Demonstrates an extensive knowledge and understanding of food preservation methods
·  Demonstrates an extensive knowledge and understanding of the effect of preservation on a wide range of food properties.
·  Independently identifies a wide range of foods that are able to be preserved.
·  Evaluates the impact of preservation on the properties of a wide range of different foods.
·  Displayed highly developed research skills and communicates complex information effectively using a range of media.
31 - 40 / ·  Demonstrates a detailed knowledge and understanding of food preservation methods
·  Demonstrates a detailed knowledge and understanding of the effect of preservation on a variety of food properties.
·  Identifies a variety of foods that are able to be preserved.
·  Analyses the impact of preservation on the properties of a variety of different foods.
·  Displays well-developed research skills and communicates complex information effectively using a range of media.
21 - 30 / ·  Demonstrates a sound knowledge and understanding of food preservation methods
·  Demonstrates a sound knowledge and understanding of the effect of preservation on a range of food properties.
·  Identifies a range of foods that are able to be preserved.
·  Describes the impact of preservation on the properties of a range of different foods.
·  Displays sound research skills and communicates information effectively using a range of media.
11 - 20 / ·  Demonstrates a basic knowledge and understanding of food preservation methods
·  Demonstrates a basic knowledge and understanding of the effect of preservation on food properties.
·  Identifies a basic range of foods that are able to be preserved.
·  Outlines the impact of preservation on the properties of a number of different foods.
·  Displays basic research skills and communicates information using a limited range of media.
0 - 10 / ·  Demonstrates a limited knowledge and understanding of food preservation methods
·  Demonstrates a limited knowledge and understanding of the effect of preservation on some properties of food.
·  Identifies a limited range of foods that are able to be preserved.
·  Identifies, with assistance, the impact of preservation on the properties of some foods.
·  Displays very limited research skills and, with guidance, communicates simple information using a limited range of media.

Writing a Bibliography

Online Resources

For any piece of information you have used off the internet you must include these details:

1.  Author’s name: Surname first, then first initial or name

2.  Title of document in ‘single quotation marks’

3.  Date of publication

4.  Where it was found - (Online)

5.  <full URL>

6.  Date of access in brackets( )

Example:

Alden, Lori ‘The Cooks Thesaurus’ 2006, Online, < http://www.foodsubs.com/> (April 4, 2012)

Book

Include these details:

1.  Author’s name: Surname first, then first initial or name

2.  Year of publication (in brackets)

3.  Title of book in ITALICS

4.  Publisher

5.  Place of publication

Example:

Sulivan, C. Meredith, S. and Weihen, L. (2010), Food Technology Stage 5, Heinemann, Melbourne